Baby spinach, chicken and pine nut barley salad

A hot winter salad to drive the sniffles away

• 100g pearl barley

• 3 Sheepdrove chicken fillets, boneless and skin removed (or alternative chicken fillets)

• 250g baby spinach leaves

• small bunch of parsley, chopped

• small bunch of mint, chopped

• 200g cherry tomatoes

• 100g pine nuts, toasted

• juice of 1 lemon

• 4tbsp extra virgin olive oil

• a handful of dry berries, such as cherries or cranberries

• sea salt and pepper

Serves four

1) Pre-heat oven to 200ºC.

2) Place the pearl barley in about a litre of hot water and cook on a medium heat for about 20 minutes until soft. Drain and discard the water.

3) Place the tomatoes in the pre-heated oven, drizzle with 2tbsp of olive oil and roast them for 25 minutes.

4) Heat the remaining olive oil in a non-stick pan and add the chicken. Season with sea salt and pepper and cook for about 5 minutes on each side until the chicken is cooked through. Set aside to cool.

5) Place the barley, spinach, parsley, mint, tomatoes and pine nuts in a large bowl and mix gently.

6) Slice the chicken and add to the salad along with the lemon juice. Season to taste, toss gently and serve immediately.

Reading now

Popular

Marie Claire Daily